French Onion Dip Steak Sandwiches with Carrot-Broccoli Slaw

6  tablespoons		extra-virgin olive oil
2  cups		onions, thinly sliced
1  dash		Salt
1  pinch		Pepper
1-1/2  tablespoons		fresh lemon juice
3/4  cup		bunch carrots, peeled
1-1/2  cups		bunch broccoli stalks, trimmed and peeled
4  ounces		cream cheese
4		Four 6-inch hoagie rolls, splits and toasted
1-1/4  lb.		flank steak, thinly sliced

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1.In a large skillet, heat 1 1/2 tablespoons olive oil over medium heat. Add the onions and season with salt and pepper. Cook until golden, about 10 minutes. Transfer to a bowl; reserve the skillet.

2.Meanwhile, in a medium bowl, whisk together 2 1/2 tablespoons olive oil, the lemon juice and 1/4 teaspoon each salt and pepper. Using a food processor fitted with a shredding disk, shred the carrots and broccoli stalks. Toss with the dressing.



3.Spread the cream cheese on the roll bottoms and top with the onions. In the reserved skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the steak, season with salt and pepper and cook, stirring, until barely pink, 2 to 3 minutes. Divide the meat among the roll bottoms, pour any pan juices on top and set the roll tops into place. Serve with the carrot-broccoli slaw.